Paneer Kati Roll

🛒 Ingredients

• Maida (All-Purpose Flour) 50 g · 183 kcal
• Water 25 g · 0 kcal
• Ghee (Clarified Butter) 10 g · 90 kcal
• Paneer (Indian Cottage Cheese) 100 g · 300 kcal
• Onion 50 g · 20 kcal
• Bell Pepper (Capsicum) 30 g · 9 kcal
• Ginger-Garlic Paste 5 g · 5 kcal
• Vegetable Oil 5 g · 45 kcal
• Turmeric Powder 1 g · 3 kcal
• Red Chili Powder 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Coriander Powder 1 g · 3 kcal
• Chaat Masala 1 g · 3 kcal
• Fresh Coriander Leaves 5 g · 1 kcal
• Mint Leaves 5 g · 2 kcal
• Green Chilies 3 g · 1 kcal
• Lemon Juice 5 g · 1 kcal

👨‍🍳 Instructions

1. In a bowl, combine maida, a pinch of salt, and a teaspoon of ghee. Gradually add water and knead into a soft, pliable dough; cover and let it rest for 15 minutes.
2. Blend fresh coriander leaves, mint leaves, green chilies, a small piece of ginger, and a squeeze of lemon juice with a little water until smooth to make green chutney.
3. Heat vegetable oil in a pan; add finely chopped onions and sauté until translucent. Add ginger-garlic paste and bell pepper, cooking for another 2-3 minutes.
4. Stir in turmeric powder, red chili powder, coriander powder, garam masala, and chaat masala. Cook for a minute until fragrant, then add crumbled paneer.
5. Mix the paneer gently with the spices, cooking for 3-5 minutes until heated through. Season with salt to taste and fresh coriander leaves; set aside.
6. Divide the dough into equal portions and roll each into a thin circle (like a roti or paratha), brushing with a little ghee.
7. Heat a tawa or flat griddle over medium heat; cook each paratha until golden spots appear on both sides, brushing with more ghee as needed.
8. Spread a generous layer of green chutney on one side of a cooked paratha. Place a portion of the paneer filling in the center.
9. Top with thinly sliced raw onions and a squeeze of fresh lemon juice. Roll up tightly and serve immediately.